Okanagancook

Yes, we have a couple of electric outlets and outdoor lights. If you are going to do it, build it right because it will be used more.

Putting stuff together is a real pain alright. We added an outdoor kitchen when we built 14 years ago. It is along the outside wall of our main kitchen. That way it was easy to bring the water and gas out from the indoor kitchen. A sink is an absolute must, with hot and cold water and a big sink. we did a built in Weber four burner bbq. It is like new still. I am very religious about cleaning it and putting the cover on when finished using it. I also have a gas hot plate which is very handy for cooking things that would make a mess inside. I have hear those smokers are excellent. Now of it ever warms up around here we can use it!

Do you have an outdoor kitchen area in your new home? What kind of smoker do you use?

I am pretty particular about what my zucchini is stuffed with. For me, bread crumbs make for a stoggie pasty filling. Much prefer cooked rice. what is the browned strip on the top of yours? Bechamel?

I saw one for a 4 lb roast I think it was. High pressure for 50 min.

If no one replies, google “sirloin tip roast in instapot” and you will find some ideas. I have not done this cut in the instapot.

I use a chopstick..mark the level you need using water in the cooking pot. Then check your levels with the stick.

First On was a mix of leftover pesto and tomato sauce. Then slivers of anchovy with a sprinkle of capers. Next were slivers of black olive, diced jalapeño and sliced green and red peppers. Finally a good amount of mozzarella. The dough is my first attempt at emulating AnnT’s dough. Not even near what she makes but I like the chewy texture. I will try again.

Pizza

We used to buy a few cheese buns each to eat in the car on our trip from Edmonton to Calgary on Fridays to play in squash tournaments. These were about the size of a large muffin and looked like they were baked in muffin tins. Basically a piece of bread dough sprinkled generously with cheese and rolled up then put into the muffin tin and baked. The cheese melts and oozes out the top and caramelizes on the top and sides. Very good. From Anna's picture it looks like the bun has been sliced in half and toasted.

Yes I made the buns from this recipe that I think is from @Shelby. I modified it and used 1/2 of the sugar called for. I don't have a bread machine so I mixed the dough in my KA for 10 minutes and set it to rise for about 90 minutes. Then I formed the buns, covered and let rise about 30 to 40 minutes. INSTRUCTIONS 1-cup water 2-tbsp. butter 1-egg 3 1/4-cups flour 1/4-cup sugar 1-tsp salt 1-tbsp. instant yeast Place all in bread machine and press dough cycle. When done dump out onto a lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do. Place on greased cookie sheets or your bun pans. Cover and rise 30---40 minutes. Bake 375 oven 12---15 minutes. Cool on racks. Can add a teaspoon of onion powder and about 1/2 tsp. dddrried onion to the dough in the machine. It makes a light onion-y flavoor that is wonderful. If you don't have a bread machine, you can simply mix dough by any method you prefer. Let it rise one hour before shaping into 8 large buns.

Fascinating! Thanks for finding that.

Instapot hard boiled eggs (5 min on high pressure; 5 min natural release; and 5 min in ice water...perfect) to make egg salad sandwich (from Serious Eats). Delicious on my hamburger buns I made yesterday. Open face....easier to eat. Yes, eaten over the prep counter...me bad. 😬

It was: 1-cup water 2-tbsp. butter 1-egg 3 1/4-cups flour 1/4-cup sugar 1-tsp salt 1-tbsp. instant yeast I did not weigh anything. The dough seemed a little dry so I used my water spritzer to moisten it...I have no idea how much I used by I probably spritzed it 10 to 15 times. Sorry I have no more details.

@Bhukhhad "Then place your cooking pot on top of it. And behind the two slats you can place a ‘Soop’ or ‘Soopda’ which is a metal thingamijing for shaking the flax off the grains. Do you know what I mean? I can post pictures from the internet but I am not allowed to do that here. The reason for putting the soop behind the vessel is to have the flame concentrate under the vessel. So that is one purpose. " I am not sure about the soop or soopda. I googled both and did not find what have described above.

I use these two. The solid one I got for $5 at the second hand store. Made by Maruti and made in India. The one with holes is much lighter. I use this one quite a bit...a bit of char gets through to the bread from gas heating element. If mine don't puff, I put them over the open flame and that usually does it.

Made hamburger and hot dog buns today using @Shelby's recipe. Very easy. I used my heavy duty KA to knead the dough for ten minutes on low. It works really well if you have arthritic hands like mine....a bit of noise to put up with. As you can see my hot dog buns came undone a bit and they were too small for our home made Brats. I will try again. And the hamburger buns are too high and not big enough for my liking. However they should be really nice filled with egg salad. Got the dough shaping instructions on-line. And, of course, I forgot to take a picture of that fat Bratwurst perched atop the dog bun. 😊

A couple of dinners. Braised chicken and fennel from Perisiana (braised for two hours with barberries); basmati rice with nuts/fried red onions and rose petals; zucchini salad and roasted eggplant with peppers. I didn't really like the chicken dish. The fennel was way to mushy for my tastes...won't make again. But the rice was delicious as well as the salads. The other one is a baked stuffed mushroom; pan fried pork tenderloin; pasta with fennel in a béchamel-type sauce. I steam-baked the fennel in the CSO then heated the sauce in a double boiler.

Keep going. I have not made any of the breakfasts you posted above. I have made dosa from scratch and shared the process with our gluten sensitive friends...made potato curry to go with them. I like chick pea flour so I will likely try the crepes. The person requesting help was new to Egullet, I believe, so that could be why he/she has forgotten to look.

Thank you Bhukkhad for taking the time to post. Very interesting especially the Kande Pohe.

Thank you Dhukkhad. Makes sense to have freshly prepared tamarind spice. And I can see how one would get much more flavour using as much of the pulp as possible. I think I froze the tamarind after a week in the fridge because it wasn't getting used enough. Do you think freezing it would alter the taste? cheers

Had to look it up. A very cool toy.

Me too!

Actually, I have not used it much BUT the ideas are intriguing. Take a look at the recipe index over on Eat Your Books...I believe it is indexed.

Those scallops look so plump and juicy and the pasta is a great choice to go with. Hummm, I just bought some scallops!